VegBox Recipes

Three Mushroom Tart

These mushroom tarts are packed with flavour. Ideal with a mixture of fresh and dried mushrooms, the key is to use whatever you’ve got available and to serve with lightly steamed, fresh seasonal veggies.


Serves 6

  • 200g short crust pastry
  • 1 tablespoon olive or sunflower oil
  • 200g chestnut mushrooms
  • Handful dried porcini mushrooms (or whatever you've got in stock
  • 100g strongly-flavoured mushrooms, e.g. shitake
  • 1 small / medium onion
  • 2 cloves garlic
  • 100ml double cream
  • 1 teaspoon Dijon-style mustard
  • salt & pepper to taste


  1. Soak the dried mushrooms in a mug of boiling water for 1/2 hour, to soften.

  2. Pre-heat the oven to 190 C / Gas Mark 5 / 375 F.

  3. Roll out the pastry into a large square, about 1/2 cm thick. Cut into 4 to line 4 individual pie dishes / tins. If you don't have pie dishes, larger Yorkshire pudding tins will do. Or you can use tea plates, as long as they're oven-proof. If all else fails, use a square of pastry on a baking tray and roll up the edges, to create a pastry "dish" for the mushrooms.

  4. Peel the onion and chop finely. Heat the oil and saut? the onion for 10 minutes, until soft. Peel and crush the garlic. Add to the onion.

  5. Wipe the fresh mushrooms with kitchen paper, to remove any mud. (There's no need to wash them). Drain the dried mushrooms and chop finely. Slice them finely. Add to the onion pan and saute for 10 minutes. Allow the liquid to evaporate.

  6. Mix with the cream and the mustard. Season with salt & pepper to taste.

  7. Arrange 1/4 of the mixture in each tart and brush the pastry with a little milk or oil, to help it brown. Bake for 30 minutes, until the pastry is golden.

Time From Cupboard-To-Table

About 1 hour

Notes & Variations on Three Mushroom Tart

Delicious with steamed vegetables or a spring salad.


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